Indian Omelet

2 large eggs
2 tablespoons finely chopped red onions
2 tablespoons finely chopped tomato
1 to 2 teaspoons chopped green chiles
2 tablespoons chopped fresh coriander
Salt to taste
1 tablespoon unsalted butter

Combine eggs, red onions, tomatoes, chiles, fresh coriander and salt in a bowl and beat until frothy.

Heat the butter in a large nonstick frying pan over medium heat.

Add the egg mixture and spread until it covers the bottom of the pan. Cook for 1 1/2 minutes until the egg is set and the underside is lightly browned.

Turn with a wide spatula and cook for 30 seconds until the other side is browned. Serve immediately.